A delicious salad, chock-full of phytoestrogen foods, vitamin C and vitamin E.
- 1 small red onion, peeled
- 1-2 fresh red chili, deseeded
- 2 handfuls ripe red tomatoes
- 1 lemon
- 3 tbs flaxseed oil
- sea salt
- freshly ground black pepper
- 15 oz tin of chickpeas, drained
- 1 handful fresh mint, chopped
- 1 handful fresh basil, chopped
- 1 Tbs. of sunflower seeds
Directions: Finely slice the red onion and chilies. Roughly chop tomatoes, mixing them in with the onion and chilies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and & flax seed oil. Season to taste. Add the chickpeas to the bowl. Allow it to marinate for a little while at room temperature. Add the fresh mint and basil. Cheers!